Caraway Lamb Hotpot
lamb stew meat
seasoned with salt and pepper
warm, prefer veal stock if possible
or butter, melted
in muslin bag
Melt margarine or butter, sauté meat and onions together.
Alternate layers of meat and onions with sliced potatoes in a casserole dish, finishing with a layer of potatoes.
Brush potatoes with melted margarine or butter and top with chopped bacon.
Place a bag of caraway seeds on top.
Pour over stock. Cover dish and place in a low to medium oven for approximately 1½ hours or until meat is tender.
For the last 20 minutes remove cover to allow potatoes to turn golden and bacon to crisp.
Remove caraway seeds prior to serving.